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Implementation of an innovative technique to improve Sauvignon Blanc wine quality
Last modified: 2018-05-18
Abstract
The purpose of the study was to compare two different pressing systems of Sauvignon Blanc grapes using an innovative wine press manufactured by Puleo Srl Company (Marsala, Italy). Grape pressing is a very important step in the winemaking process as it may promote the presence and/or absence of enzyme processes on the must, leading to the creation of different products in terms of chemical composition from the same grapes. Chemical composition of must firstly and wine after, obtained from the two pressing mode, was analysed in first instance with PCA method.
References
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[4] Boselli, E., Di Lecce, G., Alberti, F., Frega, N.G.: Nitrogen gas affects the quality and phenolic profile of must obtained from vacuum-pressed white grapes. LWT- Food Sci Technol. 43(10):1494-1500 (2013)
[2] Ribéreau-Gayon, P., Dubourdieu, D., Doneche, B. & Lonvaud, A., Handbook of Enology, Volume 1: The microbiology of winemaking and vinifications.. Ed. Ribéreau-Gayon P. Wiley, Chichester, England (2000)
[3] Smith, P., Day, P., Schmidt, S., McRae, J., Bindon, K., Kassara, S., Schulkin, A., Kolouchova R., Wilkes, E., Henderich M., Johnson, D.: Exploring oxygen’s influence. Wine & Viticulture J, November December 2014
[4] Boselli, E., Di Lecce, G., Alberti, F., Frega, N.G.: Nitrogen gas affects the quality and phenolic profile of must obtained from vacuum-pressed white grapes. LWT- Food Sci Technol. 43(10):1494-1500 (2013)
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